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Welcome!

Thanks for stopping by Veggie by Season!

This blog was formerly A Year in the Kitchen. When I began blogging, the intention was to chronicle my first year in the kitchen as a married gal. I had so much fun that it lasted three wonderful years.

My life has changed a lot in those three years though, and so has my blogging style and content. I was a former vegetarian for 7 years, but began a bit of meat again in college and for two years post graduation. I began phasing it out of my diet, and went back to being a vegetarian for life.

I invite you to read the About the Author page for more information about me and my blog, just click on the link above!

Monday, November 17, 2008

For the bakesale, I decided to go with varaiants of chocolate, vanilla, and a seasonal cupcake, so I chose to do a spice cake with my signature pumpkin buttercream. They are so easy to make, but look so adorable and seasonal!

Preheat oven to 350 degrees F.In a bowl, whisk together the flour, the baking soda, the spices, and a pinch of salt.In another bowl, with an electric mixer cream together the shortening and the granulated sugar, beat in the egg, and beat in the flour mixture alternately with the molasses mixture, beating well after each addition.Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of an oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.

Pumpkin Buttercream:

2 sticks of unsalted butter at room temp.

1/2 c. pumpkin puree

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. salt

1 tsp. vanilla extract

2 lbs. confectioner's sugar (more or less)

Cream butter, pumpkin and spices. Slowly add sugar until the buttercream is no longer seperated by the pumpkin. Use or keep chilled for up to 2 weeks.

Those look great! Do you have a recipe that you recommend for the kind of frosting used to decorate sugar cookies (That hardens a bit)? I am going to decorate sugar cookies in the shape of baby onesies for my sister's baby shower to go home as favors. I need a frosting solid enough that it won't smear if the cookies are in baggies.

I want to make just the spice cupcake part of this recipe and am missing where everything from the cream cheese down is added. Those last three seem to be ingredients for an alternate frosting, is that right?

About Me

I am a 20-something accountant by day and home cook/blogger by night! I love trying new ethnic cuisine, but also enjoy classic, home cooked fare. I spend most of my free time with my husband watching sports, playing with my dog, and cooking and baking.